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If you’re searching for an irresistible dish that perfectly balances bold flavors with a satisfying crunch, the Crispy Garlic Chicken Drunken Noodles Recipe is exactly what you need. With crispy, golden chicken thighs nestled among tender wide rice noodles, vibrant bell peppers, and an intoxicatingly garlicky sauce infused with sweet Thai chili and tamari, this recipe is a true celebration of Thai-inspired comfort food that always hits the spot. It’s quick to make, bursting with layers of taste, and sure to become one of your go-to weeknight favorites.
Ingredients You’ll Need
This recipe thrives on a handful of simple yet essential ingredients that each play a crucial role in building its rich flavor and delightful texture. From the silky wide rice noodles to the punch of garlic and the aromatic fresh basil, every component works together to create a dish that looks as beautiful as it tastes.
- Wide rice noodles: These provide a chewy, satisfying base that soaks up all the savory sauce.
- Tamari or soy sauce: Adds a deep, salty umami backbone with a gluten-free option if using tamari.
- Sweet Thai chili sauce: Brings a touch of sweetness with a hint of heat that enlivens the entire dish.
- Toasted sesame oil: Offers a nutty aroma and flavor that elevates the sauce complexity.
- Rice vinegar: Balances sweetness with a subtle tang for brightness.
- Sushi ginger: Adds a mild spiciness and zesty note that complements garlic beautifully.
- Chili flakes: Adjust the heat level to your liking for a personalized kick.
- Water: Helps loosen the sauce to coat all ingredients evenly.
- Boneless skinless chicken thighs or breasts: Coated in flour for that lovely crispy crust.
- Flour or cornstarch: Essential for creating that irresistible crispy chicken coating.
- Salted butter: Used for richness, supporting the crispy texture and flavor.
- Garlic: The star flavor, chopped fresh for aromatic punches throughout the dish.
- Shallot: Adds a subtle sweetness and depth when sautéed.
- Bell peppers: Thinly sliced for crunch and vibrant color.
- Scallions: Fresh and mild onion flavor to brighten the noodle mix.
- Thai or regular basil: Half mixed in for an herbal twist, half for garnish with its fresh, aromatic lift.
- Sesame seeds: Optional but highly recommended for texture and visual appeal.
How to Make Crispy Garlic Chicken Drunken Noodles Recipe
Step 1: Cook the Noodles
Start by preparing the wide rice noodles according to the package instructions. The key here is to drain them thoroughly so they don’t get soggy later on, ensuring the final texture stays perfect—tender yet true to their chewiness. Set them aside until you’re ready to toss everything together.
Step 2: Make the Sauce
In a small bowl, whisk together tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and water. This sauce is the heart of the dish, blending sweet, salty, tangy, and spicy notes that will coat every ingredient with layers of irresistible flavor.
Step 3: Cook the Chicken
Toss the sliced chicken with flour or cornstarch to create a thin coating that crisps up nicely. Heat most of the salted butter in a large skillet over medium heat. Add the chicken and let it cook undisturbed until golden and crispy, about 5 minutes. Then, add the remaining butter, a splash of tamari, and chopped garlic, cooking for just a minute until fragrant. This step creates that signature crispy garlic chicken component that makes this recipe stand out.
Step 4: Sauté Vegetables
Using the same skillet (the residual flavors are gold here), toss in the sliced shallot, bell peppers, and scallions. Sauté until the veggies soften but still retain some crunch, roughly 5 minutes. This mix adds fresh texture and sweet, aromatic notes, balancing the rich chicken beautifully.
Step 5: Combine and Finish
Return the chicken to the skillet with the sautéed vegetables, pour over the prepared sauce, and add the cooked noodles. Toss everything gently to ensure each strand of noodle is coated with sauce and the chicken stays crisp. Stir in half the chopped basil off the heat to preserve its fragrance, finishing the dish with a vibrant herbal touch.
How to Serve Crispy Garlic Chicken Drunken Noodles Recipe
Garnishes
Garnish your dish with the remaining fresh basil and a sprinkle of sesame seeds for that perfect final touch of aroma and texture. The basil adds a burst of freshness while the sesame seeds give a subtle nuttiness and a beautiful finish that makes the dish feel polished and inviting.
Side Dishes
This dish shines brightly on its own but pairs wonderfully with light, cooling sides like a simple cucumber salad or a refreshing mango slaw to complement the savory, spicy flavors. Steamed or lightly sautéed greens, such as bok choy or snap peas, also make excellent accompaniments that add color and crunch.
Creative Ways to Present
For a casual group meal, serve the Crispy Garlic Chicken Drunken Noodles Recipe family-style in a large, shallow bowl garnished with fresh basil and sesame seeds, letting everyone dive in with chopsticks or forks. Alternatively, for an elegant touch, plate individual portions on warmed plates, finished with a lime wedge on the side to squeeze over just before eating—adding a bright citrus note that lifts the dish beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Garlic Chicken Drunken Noodles in an airtight container in the refrigerator for up to 3 days. To keep the chicken as crispy as possible, keep it separate if you can and add it back to the noodles just before reheating.
Freezing
This dish is best enjoyed fresh, but if you want to freeze leftovers, place the noodles and vegetables in one container and the chicken in another. Both can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat the noodles and vegetables gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce. Warm the chicken separately to retain its crispness, then combine just before serving. Avoid microwaving directly as it can make the noodles mushy and the chicken lose its crunch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well and are leaner, but thighs will give you a juicier, more flavorful crispy chicken piece. Just be sure to not overcook breasts to keep them tender.
Is it possible to make this dish vegetarian?
Yes! Swap the chicken for firm tofu or tempeh, coated and pan-fried similarly to keep that crispy texture. Use vegetable-based tamari or soy sauce to keep it vegetarian-friendly.
How spicy is the Crispy Garlic Chicken Drunken Noodles Recipe?
The recipe includes chili flakes and sweet Thai chili sauce, giving it a gentle to moderate heat level depending on how much you add. You can easily adjust the spice by changing the amount of chili flakes or skipping them entirely.
What type of noodles works best?
Wide rice noodles are the traditional choice here because they hold the sauce beautifully and offer a nice chew without being too soft. If you can’t find wide noodles, flat rice noodles or other Asian-style noodles will work as alternatives.
Can I prepare any parts of this recipe in advance?
Yes! You can cook the noodles and prepare the sauce ahead of time. Also, chopping the vegetables and marinating the chicken in the flour and tamari beforehand will save time when you’re ready to cook.
Final Thoughts
If you want a meal that’s packed with flavor, texture, and that comforting homemade vibe, you simply have to try the Crispy Garlic Chicken Drunken Noodles Recipe. It’s quick, approachable, and guaranteed to delight anyone lucky enough to sit down to it. Once you make it, this dish will definitely become one of your favorites to cook and share again and again.
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Crispy Garlic Chicken Drunken Noodles Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Crispy Garlic Chicken Drunken Noodles recipe offers a deliciously savory and slightly spicy Thai-inspired dish featuring crispy chicken, wide rice noodles, and a flavorful sauce made with tamari, sweet chili sauce, and aromatic garlic. Ready in just 20 minutes, it’s a quick and satisfying meal perfect for weeknight dinners.
Ingredients
Noodles
- 8 oz wide rice noodles
Sauce
- ⅓ cup tamari or soy sauce
- ¼ cup sweet Thai chili sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sushi ginger, chopped
- Chili flakes, to taste
- ¼ cup water
Chicken
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
- 3 tbsp salted butter
- 4 cloves garlic, chopped
Vegetables & Garnish
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped (divided)
- Sesame seeds, for serving
Instructions
- Cook noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain thoroughly and set aside to keep warm.
- Make the sauce: In a bowl, combine tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes to taste, and water. Mix well and set aside to let the flavors meld.
- Cook the chicken: Toss the sliced chicken with flour or cornstarch to coat evenly. Heat 2 tablespoons of salted butter in a large skillet over medium heat. Add the coated chicken and cook until crispy and browned, about 5 minutes. Add the remaining tablespoon of butter, 1 tablespoon tamari or soy sauce, and chopped garlic. Cook for another minute until fragrant. Remove the chicken from the skillet and set aside.
- Sauté vegetables: Using the same skillet, add sliced shallot, bell peppers, and chopped scallions. Cook for about 5 minutes, stirring occasionally, until the vegetables soften but remain vibrant.
- Combine and finish: Add the prepared sauce, cooked noodles, and cooked chicken back into the skillet with the vegetables. Toss everything together thoroughly and cook for another 3 to 5 minutes until the noodles are well coated and heated through. Stir in half of the chopped basil and remove from heat.
- Serve: Plate the noodles and garnish with the remaining chopped basil and a sprinkle of sesame seeds. Serve warm to enjoy the full depth of flavors.
Notes
- Use chicken thighs for juicier, more flavorful chicken; breasts work well for a leaner option.
- Adjust chili flakes according to your preferred spice level.
- Gluten-free tamari can be used to make this recipe gluten-free.
- Cook the noodles just until tender to avoid mushy texture after stir-frying.
- For extra crispiness, allow the chicken to brown well before stirring.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
